I know pork chops get a bad rap for being dry, tough, hockey-puck-like pieces of meat that no one gets excited about, but my Glazed Pork Chops recipe is guaranteed to change your mind. These boneless pork chops are tender, juicy, and done in just a few minutes, which makes them perfect for weeknight dinners. What’s my secret? Cooking the pork fast and coating it in a smoky, spicy sugar glaze, which helps hold in the moisture. So you can stop looking. I promise you’ve found the best pork chop recipe and the last one you’ll ever need!
“This recipe is very tasty and a big hit with my family of 8. I want to commend the creator for their perfect measurements. I’ve never had such a well crafted recipe before. No waste, and everything is coated evenly.”
Chase
I find that this glazed pork chop recipe works best with center-cut boneless pork chops that are about ¾ inch thick. Thin-cut chops will cook too quickly and will likely dry out. Bone-in pork chops take much longer to cook, and the glaze will likely burn by the time the meat is cooked through. So, I recommend sticking to center-cut boneless chops for best results!
If you don’t like pork chops, you can make a similar recipe with pre-cooked ham steaks or chicken thighs. See my glazed ham steaks recipe and sweet and spicy chicken thighs for reference.
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In a small bowl stir together 1/4 cup brown sugar, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and some freshly cracked pepper.
Rub the spice mix over both sides of four thick-cut boneless pork chops. The moisture from the meat will dissolve the sugar and help the spices adhere to the surface.
Heat 2 Tbsp olive oil in a skillet over medium heat until the oil is shimmering. Place the chops in the pan and cook on each side for about 5 minutes or until browned.
Depending on the thickness of the chops, you may need to transfer the skillet to the oven (only if using an oven-safe skillet) to finish cooking. These chops were about an inch thick and were cooked through once browned on both sides. If any thicker you may need to finish in a 350ºF oven for 5-10 minutes to make sure the internal temperature reaches 145ºF.
Dredge the pork in the glaze that has formed in the skillet before serving. You can also tilt the skillet and scoop it up with a spoon, then drizzle it over the chops.
I added a little chopped parsley to the brown sugar glazed pork chops just for kicks (or color, actually), but it’s not necessary for flavor!
I’ve tested this brown sugar glazed pork chop recipe many times now. It’s undoubtedly best cooked in a hot skillet, as the direct contact with the hot pan creates a perfect thick glaze, but you can make them in an air fryer if needed. Just keep in mind that the glaze won’t be as thick and sticky as the pan fry method.
To make these boneless pork chops in an air fryer, follow these instructions:
Again, make sure to use boneless center-cut pork chops that are approximately ¾-inch thick. The cook time will increase with thicker pork chops and decrease with a thinner ones.
For me, pork chops are a classic, budget-friendly comfort food. I usually pair them with other comfort foods because they’re such a natural match! A starchy side is always a good place to start, and my go-to’s are mashed potatoes, white rice, and mac and cheese. Then, I fill the rest of my plate with some veggies.Roasted broccoli is always an easy side to make, as are sauteed green beans or fried cabbage.
Our Glazed Pork Chops recipe was originally published 5/26/16. It was retested, reworked, and republished to be better than ever 2/20/25.
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